FESTIVE SQUASH JALOUSIE
Perfect for a veggie Christmas Day centrepiece, this easy pie tastes great with all the traditional trimmings
Provided by Good Food team
Categories Main course
Time 2h
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.
- Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.
- Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.
- Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.
Nutrition Facts : Calories 694 calories, Fat 52 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium
FESTIVE STUFFED BUTTERNUT SQUASH RECIPE BY TASTY
Here's what you need: butternut squash, olive oil, onion, garlic, chickpeas, fresh thyme, dried sage, salt, pepper, quinoa, vegetable broth, kale, pumpkin seeds, dried cranberries, cooking twine
Provided by Rachel Gaewski
Categories Sides
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
- Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
- In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
- Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
- Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
- Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
- After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
- Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
- Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
- Carefully flip one squash half on top of the other.
- Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
- Return stuffed squash to oven for 5-10 more minutes.
- Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 51 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams
FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, wild rice, vegetable broth, chili powder, ground cumin, maple syrup, cremini mushroom, shiitake mushroom, medium onion, garlic, fresh rosemary, fresh thyme, white wine, kale, pomegranate seeds
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C).
- Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
- Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
- In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
- Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
- Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
- Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
- Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
- Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
- Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
- Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 101 grams, Fat 20 grams, Fiber 21 grams, Protein 13 grams, Sugar 10 grams
WINTER SQUASH FESTIVE DIP
I make this dip and then use either an ornamental pumpkin or turban squash that I've hollowed out and put it in it. It's super pretty as a center piece and it keeps people out of the kitchen while you are cooking Thanksgiving dinner. We have nut allergies so I don't do this, but a friend who uses this recipe adds pine nuts and pecans on the top as a garnish.
Provided by meggerz802
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.
- Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
- Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
- Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.
- Refrigerate dip for 1 hour.
Nutrition Facts : Calories 646.6 calories, Carbohydrate 26.2 g, Cholesterol 140.9 mg, Fat 55.9 g, Fiber 3.3 g, Protein 14.9 g, SaturatedFat 33.7 g, Sodium 469.3 mg, Sugar 4.4 g
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